Salt fish cakes

Salt Fish Cakes (Pan-Fried)

Salt fish cakes are made with salted cod, herbs, spices, and a light batter or mashed base, then fried until golden. They’re quick to prepare once the fish is soaked and work beautifully in a frying pan.

---

Ingredients (Makes about 10–12 cakes)

Main Ingredients

• 250 g salted cod (salt fish)

• 1 cup plain flour

• 1 tsp baking powder

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 spring onion (scallion), finely sliced

• 1 small chilli, finely chopped (optional)

• 2 tbsp fresh parsley or thyme, chopped

• Black pepper, to taste

• Water (as needed to form batter)

For Frying

• Vegetable oil or sunflower oil

---

Step-by-Step Instructions

1. Prepare the Salt Fish

1. Soak the salt fish in cold water for 8–12 hours, changing the water 2–3 times to remove excess salt.

2. Drain, then boil in fresh water for 10–15 minutes.

3. Drain again, allow to cool slightly, then flake the fish and remove any bones or skin.

---

2. Make the Batter

4. In a bowl, combine flour and baking powder.

5. Add flaked salt fish, onion, garlic, spring onion, chilli, herbs, and black pepper.

6. Gradually add water, mixing until you get a thick but spoonable batter (similar to drop scones).

Tip: Do not add salt—the fish already provides enough seasoning.

---

3. Pan-Fry the Fish Cakes

7. Heat about 1–1½ cm of oil in a frying pan over medium heat.

8. Drop spoonfuls of batter into the hot oil, gently flattening slightly.

9. Fry for 3–4 minutes per side, until golden brown and crisp.

10. Remove and drain on paper towels.

---

Serving Suggestions

• Serve hot with pepper sauce, garlic mayo, or sweet chilli sauce

• Great with a fresh salad or coleslaw

• Popular as a street-food style snack or party appetizer

---

Tips for Perfect Salt Fish Cakes

• If the batter is too thin, add a little more flour

• If too thick, add water one tablespoon at a time

• Keep oil at medium heat so cakes cook through without burning

• Fry in batches—don’t overcrowd the pan

---

Variations

• Potato Salt Fish Cakes: Add 1 cup mashed potato for a softer texture

• Caribbean Style: Add grated carrot or bell pepper

• Spicy Version: Add cayenne or Scotch bonnet

• Gluten-Free: Use gluten-free plain flour

---

Storage & Reheating

• Best eaten fresh

• Store leftovers in the fridge for up to 2 days

• Reheat in a pan or air fryer to keep them crisp